Spicy BBQ Kale Chips

Spicy BBQ Kale Chips

Dehydrated spicy kale chips on a metal tray on white wood


How Do You Make Kale Chips?

Kale chips are a raw food classic that got really popular a few years ago.

If you’re in the UK, you’d be more likely to think of them as kale crisps. ‘Chips’ in a US word that seems to have stuck over here in the UK.

Whatever you want to call them, they are delicious, moreish and really easy to make. They’ll also last for at least a week in a sealed container. Unlikely you’ll avoid eating them in a week though. It’s not unheard of for me to eat half the batch out of the dehydrator. I’ll keep telling myself I’m testing to see if they’re ready and before I know it, half are gone!

So how to make them? Curly kale is best. You’ll wash your kale, remove the big stems and tear the kale into bite sized chunks, allowing for shrinkage during drying. Then you’ll make a kale chip sauce, which is more often than not a cashew based sauce. I do love those, but I also wanted to make something nut-free. So this kale chip recipe uses a base of sundried tomatoes and dates.

Kale Chips Recipe for Your Dehydrator

This recipe is for making kale chips in a dehydrator, but you can also make kale chips in an oven.  Doing them in a dehydrator will make sure they don’t go over 115 degrees F, which is the temperature the most delicate enzymes get destroyed, but not everyone has a dehydrator, so doing them in an oven on a low temp is a good option to get started.

I always recommend Excalibur dehydrators (click here for all my kit recommendations), but the good news is that kale chips are very forgiving in even cheaper dehydrators, so you can work with whatever you have.

Crispy & Spicy Kale Chips

This recipe for spicy kale chips will give you a whole tray of beautifully crispy and spicy kale chips for snacking on.  As I mentioned, they are very moreish, so you might have to ration yourself 🙂

They’re great for taking out on the road with you.  They’re also great for lunches, and go wonderfully with some raw sandwiches.


Rate This Recipe
5 from 5 votes

Spicy BBQ Kale Chips

A crispy kale chip recipe for your dehydrator. Nut-free and totally delicious. Great as a snack to take out with your, or to go along with your raw sandwiches for lunch.

Nutrition (For one serving)

Calories: 257kcalCarbohydrates: 52gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 849mgPotassium: 1511mgFiber: 7gSugar: 37gVitamin A: 5545IUVitamin C: 70.3mgCalcium: 140mgIron: 4.7mg


  • 7 ozs curly kale torn and stalks removed
  • 2 chipotle chilies soaked
  • 1/2 cup water use soak water from chipotle chillis for more flavour
  • 1 tbsp olive oil
  • 3 tbs tamari
  • 2 tbsp lime juice
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 pinch cayenne
  • 1 cup sundried tomatoes
  • 1 cup medjool dates
  • 3 tbsp lemon juice


  • Blend all ingredients except kale in a high-speed blender until smooth.
  • Thoroughly combine the kale and sauce in a bowl until all the kale is coated.
  • Evenly scatter the kale on a nonstick dehydrator sheet in a way that will allow air to circulate around it.
  • Dehydrate at 115 degrees F for around 12 hours. If you're in a particularly moist climate, you may need to dry slightly longer.


Rate This Recipe
5 from 5 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!


Related: 10 Health Benefits of Kale



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  1. FCB from D.C.


    Hi Russ:

    FCB from D.C.

    64 Million Dollar Question ???!!!

    How are Commercial Kale Chips made e.g. Brad’s, Alive and Radiant, Raw Food Central, Rhythm, others ?!

    Meaning are they Actually DEHYDRATED at 118 degrees or below 120 degrees to consider them RAW with LIVE ENZYMES in tact.

    Reason, when I buy Brad’s Kale Chips and keep them several weeks to a month they are still CRISPY and HARD as a ROCK !!!!!!

    When I make my Kale Chips in a couple of days they have WILTED and I have to place them back in the Dehydrator to CRISP them again.

    Inquiring mind, just wondering if what KEEP Commercial Kale Chips ROCK HARD are they MANUFACTURED at a HIGHER Temperature say 145 degrees HERMETICALLY Sealed with a Biodegradable Packet that remove Humidity ?

    I’ve used those same Moisture Remover Packets with my Kale Chips to No Avail they still WILT.

    Your Knowledge and EXPERTISE in this Matter Appreciated.

    Don’t POST anything that will GET YOU in TROUBLE with the RAW FOOD Manufacturing Food MAFIA such as there TRADE SECRET
    whether or not their KALE CHIPS are ACTUALLY RAW below 120 degrees !!!!!!!

    Email me Privately with an Answer or I’ll TAKE SILENCE as CONSENT 😀


    FCB from D.C.

    P.S. Sometime in the FUTURE I’d like YOU to Entertain WHY only young “Thai Coconuts” can be used to make Raw Coconut Wraps and
    not Coconut Butter or OLDER BROWN Coconuts.

    I’ve tried to make Coconut Wraps with Coconut Butter and Older Brown Coconuts with DISASTROUS Results !!!!!!


    What’s the FOOD SCIENCE and THEORY behind this Phenomenon ???!!!

    • Russell

      I can’t speak about the commercial processes of any particular producer, because I don’t know their process.

      I will say that it’s completely possible to have kale chips crispy for the entirety of their lives, with the recipe I’ve given you here. If they’re completely dry, the only way they would wilt again is that they take on moisture from somewhere.

      If you dry them completely and leave them in a sealed container at room temperature, they will stay crispy.

  2. Olga

    Looks great! Will try it now! But I do not have any chipotle chiles. I have only powder! How much chipotle powder would work for this recipe? 🙂

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